Chilled Watercress-Spinach Soup

Ingredients for Chilled Watercress-Spinach Soup

• 2 cucharadas (1/4 de barra) de mantequilla

• 450g thinly sliced leeks (white and pale green parts only

• about 3 medium)

• 1 7- to 230g white-skinned potato, peeled, diced

• 725ml (or more) low-salt chicken broth

• 2 cups (packed) coarsely chopped watercress with some of stems plus small sprigs (for garnish)

• 1 cup (packed) baby spinach leaves

• 1 1/2 cucharaditas de jugo de limón fresco

• 2 hard-boiled eggs, peeled, chopped (for garnish)

Melt butter in heavy large saucepan over medium heat. Add leeks and potato; sauté until leeks are slightly softened but not brown, stirring often, about 5 minutes. Add 725ml broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, 10 to 12 minutes. Add watercress and spinach; stir until wilted, about 1 minute. Cool slightly.

Working with 240ml at a time, puree soup in blender until smooth. Transfer soup to large bowl. Stir in lemon juice; season with salt and pepper. Chill until cold, about 2 hours. Thin with more broth, if desired.

Ladle soup into bowls. Garnish centre of each with hard-boiled eggs and small watercress sprigs.

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